Weekly Vegan Dinner Plan #21 – five nights worth of vegan dinners to help inspire your menu. Choose one recipe to add to your rotation or make them all – shopping list included.
This week’s dinner plan is the perfect mix of spring flavors and comfort food. We’re kicking off the week with my newest recipe – Ultimate Vegan Buffalo Cauliflower Sandwiches! Based on your response, you are all excited to try this bad boy, so why not make it the star of this week’s dinner plan?!
There’s also soup, pasta and a potato salad that will have you eating potatoes no other way for the rest of your life!
If you’re making all 5 recipes be sure to print the grocery list at the bottom of the page.
Want to check out past dinner plans? Head over here.
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MONDAY
Dripping in flavor, crunch and spice, this is the Ultimate Vegan Buffalo Cauliflower Sandwich! Whether you bake them or fry them, prepared to be addicted. And whatever you do, don’t forget the vegan ranch!
TUESDAY
This Vegan Lemon Parmesan Pasta is one of my favorites. The lemon gives it a light and fresh flavor while the pasta makes it comforting and filling.
WEDNESDAY
Say so-long to store bought soup with this Tomato Basil Soup with Pesto Ciabatta Croutons. Made simple by using canned tomatoes and made extra delicious with roasted garlic. A quick vegan recipe loaded with fresh flavors.
THURSDAY
This Vegan Spring Potato Salad with Creamy Dreamy Green Sauce is traditional potato salad’s lighter, greener and tastier cousin. Warm garlicky potatoes are tossed with fresh arugula and a green sauce that is packed with flavor.
FRIDAY
The perfect vegan pizza when you need something simple, comforting and delicious – Vegan Roasted Garlic and Spinach White Pizza.
Weekly Vegan Dinner Plan #21
Ingredients
PANTRY STAPLES
- olive oil
- garlic powder
- chili powder
- red pepper flakes
- flax meal
- flour
- oil for frying
- salt & pepper
DRY GOODS
- 1 cup buffalo sauce
- 3/4 cup sparkling water
- 6 ciabatta rolls
- 8 oz dry spaghetti
- 2 28 oz cans crushed tomatoes
- 1 cup broth
PRODUCE
- 1 head cauliflower
- 1 lb baby yellow potatoes
- 3 lemons
- 1 avocaodo
- 3 heads garlic
- 1 bunch cilantro
- 1 bunch parsley
- 2 yellow onions
- 1 red onion
- 3 cups fresh basil
- 1 jalapeño
- 2 cups baby spinach
- 1/2 large tomato
- sandwich toppings lettuce, tomato, onion, avocado
REFRIGERATOR/FREEZER
- vegan ranch
- vegan mayo
- 4 oz vegan cream cheese
- vegan butter
- vegan parmesan
- 1/2 cup pesto
- 16 oz pre-made pizza dough
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If you make this recipe be sure to snap a photo + post it + and tag #thissavoryvegan and @thissavoryvegan!
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